Spiced Ambrosia Punch Aysha Schurman Ammon Id Food

TANGY APPLE-GINGER CHUTNEY

Tangy Apple-Ginger Chutney image

For an afternoon snack, we spread this tangy chutney over a bagel with cream cheese. For more kick, add black pepper, red pepper and cumin. -Aysha Schurman, Ammon, Idaho

Provided by Taste of Home

Time 1h

Yield 3 cups.

Number Of Ingredients 17

Ingredients

2 tablespoons olive oil
1 medium red onion, chopped
1/2 cup chopped sweet red pepper
2 green onions, finely chopped
2 medium McIntosh apples, peeled and chopped
1 small Granny Smith apple, peeled and finely chopped
1/3 cup finely chopped pickled banana peppers
1 cup golden raisins
1 cup apple cider or juice
2/3 cup cider vinegar
1/2 cup packed brown sugar
3 tablespoons minced fresh gingerroot
1/2 teaspoon salt
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon white pepper

Steps:

In a 6-qt. stockpot, heat oil over medium-high heat. Add red onion, sweet red pepper and green onions; cook and stir 3 minutes. Add apples and banana peppers; cook and stir 3 minutes longer., Stir in remaining ingredients. Bring to a boil, stirring occasionally. Reduce heat to medium-low; simmer, uncovered, 30-35 minutes or until liquid is almost evaporated, stirring occasionally. Serve warm or cold. Refrigerate leftovers.

Nutrition Facts :

SPICED AMBROSIA PUNCH AYSHA SCHURMAN AMMON, ID

SPICED AMBROSIA PUNCH AYSHA SCHURMAN AMMON, ID image

Categories Thanksgiving Lemon Apple Peach Drink

Yield 10 3/4 Cup

Number Of Ingredients 12

Ingredients

3 1/2 cups apple cider or juice
3 cups apricot nectar
1 cup peach nectar or additional apricot nectar
1/4 cup water
3 Tbsp. lemon juice
1/2 tsp. ground cardamom
1/2 tsp. ground nutmeg
2 cinnamon sticks (3 in.)
1 tsp. finely chopped fresh gingerroot
1 tsp. grated orange peel
8 whole cloves
Lemon or orange slices, optional

Steps:

In a 3- or 4-qt. slow cooker, combine apple juice, nectars, water, lemon juice, cardamom and nutmeg. Place cinnamon sticks, ginger, orange peel and cloves on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with string. Place bag in slow cooker. Cook, covered, on low 3-4 hours or until heated through. Remove and discard spice bag. Serve warm, with lemon slices if desired.

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